Paneer Tikka Masala

Name: Paneer Tikka Masala
Total time: 3000 s
Yield: 4 person
Cuisine: Indian
Ingredients: 250 grams Paneer; 1 tbsp mustard oil; 1/2 cup hung yoghurt; 1 tsp ginger garlic paste; 1 tsp Kashmiri chili powder; 1/2 tsp chili powder; 1/2 tsp Garam masala; 1/2 tsp jeera powder; 1/4 tsp turmeric powder; 1/2 tsp salt; 1/2 tsp Kasuri methi; 1 large onion, cubed; 3/4 cup bell peppers, cubed; 1 tbsp oil; 1 large onion; 2 large tomato; 12 cashews; 1/2 tsp sugar; 1/2 tsp salt; 1/2 tsp chili powder; 1/2 tsp garam masala; 1 tbsp butter; 1 tbsp oil; 1 tbsp ginger garlic paste; 1 tsp Kashmiri chili powder; 1 tsp kasuri methi; 2 tbsp fresh cream; As required Few coriander leaves

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#boxweek8

Paneer Tikka Masala is popular and flavorful Indian dish prepared from grilled paneer simmered in creamy masala gravy.

This recipe is made in two parts. First, Paneer is marinated in spices and yoghurt. It is then grilled or pan fried or oven fried along with onion and capsicum cubes. Second, creamy and delicious onion tomato masala is prepared. Then grilled paneer is added to the masala and garnished with fresh cream.

I have used air fryer to grill the tikka. It can be grilled on pan, griddle pan or even in the oven. Fry the tikka with oil on pan or griddle pan on all sides for 2-3 minutes until marinade dries up. Bake in a preheated oven at 220 deg C for 8-10 minutes. If using wooden skewers, soak them in water for minimum 30 minutes to avoid burning of skewers.

This dish goes well with any variety of Indian bread, jeera rice, and steamed Basmati rice.

#boxweek8

Paneer Tikka Masala is popular and flavorful Indian dish prepared from grilled paneer simmered in creamy masala gravy.

This dish goes well with any variety of Indian bread, jeera rice, and steamed Basmati rice.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#boxweek8

Paneer Tikka Masala is popular and flavorful Indian dish prepared from grilled paneer simmered in creamy masala gravy.

This dish goes well with any variety of Indian bread, jeera rice, and steamed Basmati rice.

#boxweek8

Paneer Tikka Masala is popular and flavorful Indian dish prepared from grilled paneer simmered in creamy masala gravy.

This dish goes well with any variety of Indian bread, jeera rice, and steamed Basmati rice.

Saved

Ingredients

50 minutes

4 person

For Paneer Tikka :
250 gramsPaneer
1 tbspmustard oil
1/2 cuphung yoghurt
1 tspginger garlic paste
1 tspKashmiri chili powder
1/2 tspchili powder
1/2 tspGaram masala
1/2 tspjeera powder
1/4 tspturmeric powder
1/2 tspsalt
1/2 tspKasuri methi
1large onion, cubed
3/4 cupbell peppers, cubed
For onion-tomato puree :
1 tbspoil
1large onion
2large tomato
12cashews
1/2 tspsugar
1/2 tspsalt
1/2 tspchili powder
1/2 tspgaram masala
For masala gravy :
1 tbspbutter
1 tbspoil
1 tbspginger garlic paste
1 tspKashmiri chili powder
1 tspkasuri methi
2 tbspfresh cream
As required Few coriander leaves

Saved

Steps

50 minutes

1

To prepare Tikka : In a deep bowl take mustard oil, add in chili powders and mix (doing this gives a bright red color to the tikka). Add hung yoghurt, ginger garlic paste, jeera powder, garam masala, turmeric powder, salt and whisk everything well. Crush kasuri methi between your palms and add it.
Immerse wooden skewers in water at least for half an hour.
2

Add paneer cubes, onion and bell pepper cubes. Gently mix to coat the veggies well. Let it marinate for half an hour.
3

To prepare onion-tomato purée : in a pan heat oil, add roughly chopped onions and sauté until translucent. Add in roughly chopped tomato, cashews and sauté until tomatoes soften.
4

Add in sugar, salt, chili powder, garam masala and sauté. Allow it to cool completely.
5

Transfer the mixture to a mixer jar and blend to a smooth purée. Sieve through a strainer to remove skin and seeds of tomato.
6

To prepare masala : In a pan heat butter and oil on medium flame. Add ginger garlic paste and sauté till raw smell goes away. Add Kashmiri chili powder and sauté for few seconds.
7

Add in onion-tomato puree, water to adjust the consistency. Cover and cook until Masala thickens and oil floats on top. Add in crushed kasuri methi, and check for salt. Finally add fresh cream, chopped coriander leaves, stir and switch off the flame.
8

To prepare Tikka : Preheat air fryer on 180 degC for 3 minutes. Skewer veggies and paneer. Place the skewers in air fryer and air-fry on 180 deg C for 6 minutes flipping halfway. Similarly prepare tikkas in batches.
9

Add in prepared paneer tikka and veggies to the tikka masala gravy. Transfer Paneer Tikka Masala into serving bowl. Garnish with cream and coriander leaves.
10

Serve hot Paneer Tikka Masala with roti, naan or jeera rice.